Our Current Menu

Appetizers

Steamed P.E.I. Mussels, white wine, garlic, cherry tomatoes
9

Crisp Duck Confit Leg, stone-fruit compote, Sangria jus
12

Escargot, roasted garlic, lemon, fresh herbs, puff pastry
12

Pate de Maison, assorted relishes, crisp melba
9

Rosemary Grilled Shrimp, chimichurri
11

Truffle-Parmesan Frites
7

Local Oysters on the Half-shell, a couple of different mignonettes
2.50 each

Local Clam Chowder with Smoked Bacon
8

Roasted Beet and Blue Cheese Salad, spiced pecans, baby greens
11

Mixed Greens Salad, 3 hour tomatoes, Vermont goat cheese, balsamic vinaigrette
5 or 8

Antipasto of Grilled Vegetables, imported meats and cheeses, grilled bread
10 or 16

Caesar Salad, romaine, croutons, romano
6 or 9

Local Heirloom Tomato Salad, fresh mozzarella, basil, EVOO, aged balsamic
12

Pizzas

Three Hour Tomato, fresh mozzarella and basil
9

Roasted Chicken, peppers, calamata olives and goat cheese
10

Duck Confit, aged Vermont cheddar, roasted peppers, balsamic
12

Prosciutto, sauteed vidalia onions, mozzarella, baby greens, aged balsamic
12

Foraged Mushroom, roasted garlic, mozzarella, truffle oil, arugula
11

Splits

Truffled Mushroom Risotto, shaved romano
9/14

Pan Seared Local Scallops, summer vegetable risotto, wilted greens
16/27

Tiny Veal Meatballs, orechiette, tomato-fennel sauce, pecorino romano
12/18

Rigatoni Bolognese
11/17

Entrees

Grilled Center-cut Pork Chop, twice baked potato, Harpoon barbecue
22

Portuguese Style Fisherman's Stew, chorizo, spicy tomato sauce
24

BBQ Beef Short-ribs, summer vegetable succotash
25

Grilled Hanger "Steak Frites", roasted garlic aioli
24

Seared Atlantic Salmon, pickled organic vegetable salad, baby greens
22

Seared Long Island Duck Breast, crisp confit leg, roasted sweet potato, Sangria jus
26

Duck Fat Roasted Free Range Chicken, roasted garlic mash, natural jus
18

Pan Roasted Beef Tenderloin Noisettes "au poivre", pommes lyonnaise
29

Surf and Turf of Butter Poached Scituate Lobster Tail and Sliced Rare Beef Tenderloin, local corn and potato hash, lambs lettuce
31

bia burger, herbed fries, red onion slaw 10

(Additional Toppings: aged chedddar 1; caramelized onions 1; roasted mushrooms 1; crumbled blue cheese 2; crisp bacon 2)

Locally Sourced Sustainable Catch - Market Price

Desserts

Tahitian Vanilla Creme Brulee
8

Apple Crumble Topped with Irish Oatmeal, Served Warm with Vanilla Bean Ice Cream
8

Bruleed Banana Tart
8

Molten Lava Chocolate Cake Served Warm with Java Chip Ice Cream
8

Assorted Cheese Plate with Crisp Melba and Ballymaloe Relish
3 Cheeses 12; 5 Cheeses 16

Coffee/Tea
3.00

Espresso
3.50

Double Espresso
6.00

Cappuccino
5.00

Wine List